Fifteen Kilograms of Imperfect Lemons

Bring a pan of water to boil, add salt enough to make the water as salty as seawater and then tip in 500g penne (or pasta of your choice). Cook for as many minutes as are on packet.

Meanwhile, slice 2 onions, 4 carrots, 4 sticks of celery, 4 cooked beetroots and 2 cloves garlic and sauté in olive oil in a stockpot for about 15 minutes.

When the pasta is cooked, drain the water into the vegetables and then simmer for 15 minutes or until vegetables are soft.

Then, use a stick blender to process until smooth, adding in 220ml creme fraiche or sour cream and any extra water if required for good sauce consistency.

Tip in the pasta, mix well and then serve topped with feta cheese.